The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-02-10
DOMESTIC HINTS.
WHITE CAKE.

tar, one OF soda, one-half cup OF sweet
milk, butter size of an egg, three cups
of -four
PUFF PUDDING.
One quart of boiling milk, nine Ia
blespoonfuls of flour; when cold add
little salt and four well beaten eggs.
Bake in buttcred dish and serve with
lemon juice thckened to paste With
brown sugar.
JUMBLEs
One cup OF butter, two cups of sugar,
three eggs, one teaspoonful of soda.
two of best of cream Of tartar, use hall
cup of warm water to dissolve these
da, flavor with vanilla or lemon, thick
en- with flour and roll out thin.
APPLE FRITTERs.
Make batter OF the yolks of three
eggs well beaten, one gill of milk. -four
heaping teaspoonluls of flour and ia.
blespoonful of salt well mixed. The
apples, which have been peeled, cored
and cut in round slices, are dipped in
this batter and fried delicate brown
in boiling fat Sprinkle with powdered
sugar and serve.
CHICKEN HASH.
Mince cold roast or boiled chicken,
but not very fine, and to n cupful OF
meat add two tablespoonfuls OF good
butter. half q cup of milk, enough
minced onion to give slight flavor
and salt, pepper and mace to taste.
Stew it. taking care to stir it; and serve
daintily with garnsh OF parsley. Eve
ry particle of bone must be subtractcd
GELATINE APPLES.
i Peel and core the apples, leaving
them whole; put in kettle and boil. adj
+, ding slice or two of lemon, little
green ginger and sugar. Cook the APP
pies till tender Take them up care
fully, boil down the syrup, and add
two tablespoonfuls of galetine which
has been dissolved in four spoonfuls OF
water to cupful of this syrup. Pour
this over the apples, and set where the
whole will cool.
MINCED MUTTON WITH POACHED EGG.
The cold mutton left from dinner
may be converted into very appetiz'
ing dish as follows: Cut the meat in
to thin slices, and cut these very fine.
Melt an ounce of butter in frying-pan,
cut up slice of onion and fry 1t in the
butter; then remove it; add the meat, a
little salt and pepper and soup or water
to moisten it; when thoroughly warmed
through, put spoonfuls of it neatly on
toast; on top of the meat place poach'
ed egg.
APPLE MERINGUE.
Prepare six large, tart apples for
sauce While hot put in piece of but
ter the size of an egg. When cold, add
cup of fine cracker crumbs. the yolks
of three eggs well beaten, cup OF
sweet milk or cream. little salt, SUI
gar and nutmeg to taste. Bake in q
large plate, with an undercrust of rich
paste and rim of puff paste. When
uOne ltkc lne WuitcS VI ehO OSS"' H"i'
teacup of white sugar and few drops
of essence of lemon; beat to stlfi
froth, pour over and put back into the
oven to brown lightly.
TO MAKE COFFEE STRONG AND CLEAR
NFirst you must have good kind OF
coffee, or mixture of good coffee. 1t
must be roasted sufficiently but not
burnt in the least; few burnt berries
will give bad taste to the coffee. One
small teacup of ground coffee will make
two breakfast cups of strong coffee.
After grinding tho coffee. rather fine,
put II into vessel and heat 1t until 1t
is warm, then put it into a dripper;
piece OF flannel at the bottom of the
dripper will kAp all sediment from go
ing into the pot below it. The coffee
pot must be also heated rs well as the
coffee. Or you can put the ground
coffee into the drlpper and set them on
the back part of the stove to heat.
Have kettle with boiling water in it,
pour enough OF this water on the coffee
TO swell it; keep the coffee in hot
place for twenty minutes. pour on rs
much more boiling water as you wish;
when 1t has dropped through it is ready
TO serve.